Lentil and Chickpea Stew with Spinach and Silken Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Chickpea Stew with Spinach and Silken Tofu

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Silken Tofu

A hearty and comforting vegetarian stew featuring tender lentils and chickpeas simmered with aromatic garlic and onion in a light tomato broth. Silken tofu adds a luscious protein boost, while fresh spinach and a touch of nutritional yeast deliver vibrant color and a subtle umami flavor. This wholesome dish is both satisfying and nourishing, perfect for a balanced dinner.

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NUTRITION

508kcal
Protein
40.4g
Fat
14.6g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1/2 cup cooked chickpeas (125g)

300g silken tofu

2 cups fresh spinach (60g)

1/2 cup diced tomatoes (120g)

1 small diced onion (70g)

2 cloves minced garlic (6g)

1 tablespoon nutritional yeast (5g)

1/2 teaspoon olive oil (2.5g)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.

  • 2

    Stir in the cooked lentils and chickpeas, allowing them to warm through and absorb the flavors.

  • 3

    Gently add the diced tomatoes and a splash of water if needed to create a light broth. Let the mixture simmer for 5 minutes.

  • 4

    Carefully fold in the silken tofu by breaking it into large chunks, being cautious not to mash it completely.

  • 5

    Incorporate the fresh spinach and sprinkle in the nutritional yeast. Continue to simmer for an additional 3-4 minutes, until the spinach wilts and the flavors meld.

  • 6

    Taste and adjust the seasoning if desired. Serve the stew warm, and enjoy this nourishing, protein-rich vegetarian meal.

Lentil and Chickpea Stew with Spinach and Silken Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil and Chickpea Stew with Spinach and Silken Tofu

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stew with Spinach and Silken Tofu

A hearty and comforting vegetarian stew featuring tender lentils and chickpeas simmered with aromatic garlic and onion in a light tomato broth. Silken tofu adds a luscious protein boost, while fresh spinach and a touch of nutritional yeast deliver vibrant color and a subtle umami flavor. This wholesome dish is both satisfying and nourishing, perfect for a balanced dinner.

NUTRITION

508kcal
Protein
40.4g
Fat
14.6g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked lentils (100g)

1/2 cup cooked chickpeas (125g)

300g silken tofu

2 cups fresh spinach (60g)

1/2 cup diced tomatoes (120g)

1 small diced onion (70g)

2 cloves minced garlic (6g)

1 tablespoon nutritional yeast (5g)

1/2 teaspoon olive oil (2.5g)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.

  • 2

    Stir in the cooked lentils and chickpeas, allowing them to warm through and absorb the flavors.

  • 3

    Gently add the diced tomatoes and a splash of water if needed to create a light broth. Let the mixture simmer for 5 minutes.

  • 4

    Carefully fold in the silken tofu by breaking it into large chunks, being cautious not to mash it completely.

  • 5

    Incorporate the fresh spinach and sprinkle in the nutritional yeast. Continue to simmer for an additional 3-4 minutes, until the spinach wilts and the flavors meld.

  • 6

    Taste and adjust the seasoning if desired. Serve the stew warm, and enjoy this nourishing, protein-rich vegetarian meal.